Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.

On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley.

Re: Anyone got a recipe for...

I love baba ghanoush! They have variations at several Mediterranean / Middle Eastern / North African restaurants around here.
My favorite is at a Lebanese restaurant/art gallery in the Point Loma area; they add a touch of sumac (not poison sumac like you get from hiking in the woods) to it, and it adds a wonderfully smokey complexity. It's kind of addictive.

Re: Anyone got a recipe for...

Ellen, have you ever eaten the baba ganoush warm? My recipe calls for it to be chilled. But I actually like to make it while the eggplant is still hot from the oven and I prefer it warm.

Yes -- I prefer it warm, too, because so many of the wonderful subtle flavors disappear when it's chilled. What's the sense in that? The Lebanese place I'd mentioned earlier -- the one that serves my favorite version of baba ghanoush -- serves it warm.

Re: Anyone got a recipe for...

Well I searched the recipes I inherited from her and couldn't find it but this one I found online seems like it's the same:

INGREDIENTS (should serve 6)

* 6 tablespoons of butter

* 3 eggplants

* 3 cups of herbed bread stuffing

* 1 – 2 cups of onions (minced)

* 1-2 cups of milk

* 1/2Ib ground chuck

* salt

* parmesan cheese

PREPARATION

Although ‘eggplant’ may not sound too exotic, Berenjenas Rellenas is actually a favorite appetizer among Cuban nationals – so if your gusts know you’re serving this, your sure to attract a real Cuban element to your party! In preparing the dish, you need to saute onions in butter in a nine-inch skillet - but only for a couple of minutes. Once you see that the onions have started to become translucent – stop! Then add either some ground turkey or beef and cook for 10 minutes – stirring as you go. After you have done this, get your eggplant and cut this in half (lengthwise). Take the center out of the eggplant – put keep this to one side to use in the filling. Then you need to boil the skins for approximately five minutes before placing them on a cookie sheet and draining them. Best to drain them on paper tissues. Moving on you take the center of the eggplant that you previously put to one side and put this in the skillet. Cook this until it becomes tender and then remove it when it starts to become piping hot. Add ½ a cup of bread stuffing, milk and seasoning and leave it to cook for ten minutes. Put this mixture carefully back into the eggplant and then sprinkle with herbed bread stuffing and parmesan cheese. Put this in a preheated (400 degrees Fahrenheit) oven and cook for 20 minutes. Bingo, your Berenjenas Rellenas are ready to be served!